Anti-cariogenic properties of a water-soluble extract from cacao
作者： Kyoko ITO , Yuko NAKAMURA , Takahisa TOKUNAGA , Daisuke IIJIMA , Kazuo FUKUSHIMA
DOI: 10.1271/BBB.67.2567
关键词: Biochemistry 、 Glucosyltransferases 、 Chemistry 、 Streptococcus sobrinus 、 Sugar 、 Glucan 、 Glucosyltransferase 、 Sucrose 、 Enzyme 、 Polyphenol
摘要: The addition of a water-soluble extract from cacao-extracted powder (CEPWS) to cariogenic model food, white chocolate-like diet that contains 35% sucrose, significantly reduced caries scores in SPF rats infected with Streptococcus sobrinus 6715, compared control fed diet. CEPWS markedly inhibited water-insoluble glucan (WIG) synthesis through crude glucosyltransferases (GTFs) B13N vitro. GTF-inhibitor(s) was prepared three-step fractionation, and termed CEPWS-BT, which is high molecular weight (>10 kDa) heat-stable matrix sugar, protein, polyphenol. When the inhibitory effect CEPWS-BT on examined using purified GTF-I, GTF-T, GTF-U enzymes S. B13N, significant reduction GTF-I GTF-T activity as result adding at low concentrations observed. These results suggest food could be useful controlling dental caries.
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